Source The English Kitchen
|1 small to medium one||fennel bulb|
|3 cups, peeled and shredded (4 to 5 large carrots)||carrot|
|1/2 cup, minced||red onion|
|1/2 cup||fresh coriander|
|5 tbsp, fresh||orange juice|
|1 tbsp||white balsamic vinegar|
|2 tsp, fresh||lemon juice|
|1 to 1 1/2 tsp||dry mustard powder|
|2 tbsp||extra virgin olive oil|
|1/2 tsp||sea salt|
1. Place all the dressing ingredients (the orange juice, white balsamic vinegar, lemon juice, dry mustard powder, olive oil, and sea salt) into a glass jar with a lid, and give it a good shake. Set aside.
2. Remove the top greens and stalks from the fennel bulb. Save the feathery greens for the slaw. Trim off any bruised or tough pieces. Quarter the bulb and then cut out the core. Shred half of it using a grater, mandolin or food processor. Reserve the other half for another use. You should have about 1 cup of grated vegetable.
3. Place it into a medium sized bowl, along with the carrot, onion, chopped fennel leaves and coriander. Toss together to mix.
4. Just before serving, give the dressing a good shake and pour it over the slaw. Mix well and serve.